Liger Senior Cookbook

A COOKBOOK MADE BY LIGER STUDENTS, FOR LIGER STUDENTS

LIGER SENIOR COOKBOOK

DAV I T H C H A N, MA L I K A CHA N R I TH, MAK AR A POY, SAMADY SEK , SAMNANG-
SINOEUN NUON, SOMPHORS YUN, SREYNEANG OUN, THATHINY TEP & VUTHY VEY

TABLE OF CONTENTS

4 42H(66YDB7G0ORP9I21’EEOSB210NARE&C14K1EEKHF,FD01F1AIHDISOSC62DSEOIHRKNS6TIAUSIEH’SS&CLTHNPEATES’SESSHLDDLE&S)MAOIIA&SSDCNEWFHHOSAOO&EAETCOOOSSLFVOKDDEEEOBSLTGODKSEYEEIODDTSTRKAHIIIPSSDBEGSHHLISLSEEEOHSSDSESISSAHREYS

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2 3

LIGER’S SENIOR GENERATION STUDENTS WILL BEGIN COOKING BY THEMSELVES,
BUT NOT ALL STUDENTS KNOW HOW TO COOK, RIGHT?

SO THEY NEED SOME GUIDANCE TO HELP THEM. THAT IS WHY THIS BOOK WAS
C R E AT E D.

THIS BOOK CONTAINS FOOD ST YLES FROM BOTH KHMER & WESTERN
CUISINES. A GROUP OF NINE STUDENTS WORKED EXTREMELY HARD TO FIND
T HE RECIPES, TE S T TH E M, P H OTOGR AP H T H E M, AN D MAK E S U RE T H IS B O OK
WAS EASY FOR THE STUDENTS TO USE AND COOK BY THEMSELVES. THEY

BR O KE UP TH E S T YL E S O F F OO D IN TO MA NY D IFFE RE N T S E C T IO N S.
THESE DISHES CAN BE COOKED FOR BREAKFAST, LUNCH OR DINNER.

THEY HOPE FROM NOW ON EVERYONE CAN COOK BY THEMSELVES, NO MAT TER
WHERE YOU ARE. ALSO, THEY HOPE THAT THIS BOOK WILL HELP YOU TO COOK

DEL IC I O U S M E A L S F O R YOU R FRIE N D S, FAM ILY, A N D YO U RS E LVE S.
PL EASE TA K E C A R E O F TH I S BO O K IN O RD E R TO PAS S IT TO T H E

NEXT GENERATION.

Hygiene, Health
& Safety Tips

Within this section, you are going to learn some very
basic do’s and don’ts in the kitchen.

FOOD HYGIENE

• Prepare and store raw and cooked food separately
• Check ‘use-by’ dates - do not use food after the recommended period
• Wash your hands thoroughly before preparing food, after going to the toilet and after

handling raw meat and eggs
• Always wear protective footwear while cooking
• Keep the kitchen clean - wash worktops and utensils between handling food
• Make sure food is fully cooked - follow instructions carefully. If you reheat food make

sure it is 65 °c or above
• Keep hot food hot and cold food cold - do not leave food out for longer than 4 hours
• Clear and clean as you go

KNIFE SAFETY

• Always cut away from your body when using a knife
• Always use a chopping board
• Always place a non-slip mat under your chopping board
• Keep blades sharp
• Keep knives clean (including handles), slippery handles can cause injuries
• Do not put knives in a sink of soapy water – they may not be seen and accidents can

occur
• Wash and dry carefully, keeping sharp edges aways from your hands
• Do not attempt to catch a knife as it falls
• Wash knives with warm soapy water after each use

FIRE SAFETY

• Do not use water to put out fat and oil fires
• In case of an oil fire, a damp cloth will help if you do not have a fire extinguisher or fire

blanket
• Install a fire extinguisher and fire blanket in the kitchen and know how to use them
• Never leave the kitchen when something is cooking on the stove
• Heat cooking oil carefully and slowly in the right size saucepan to avoid fat splatters
• If a kitchen fire occurs and you don’t feel confident you can put it out, switch off the

appliance, leave the premises and call a staff member to help
• Ensure that all cooking appliances are turned off after use
• Do not wear clothes with loose fitting sleeves
• Keep your tea towels, oven mitts and other flammable items away from the stove or cook-top

Breakfast

Some people say that breakfast is the most
important meal because you need fuel to start the
day. Also, you need your breakfast to be prepared
fast, so you can get to work or school on time. In
this section, there are ways to cook healthy break-

fasts that don’t require much time. You can also
find some breakfast ideas in the rice and noodle

section.

Some Additional Suggestions:

1 White rice and porridge with fried fish/dried fish

2 Rice with pork/pork ribs/chicken/beef/eggs/sausage
3 Noodle soup
4 French toast
5 Cereal with milk or yogurt (with fruit)
6 Fruit salad

10 Crepes 11P a n c a k e s
Breakfast
Breakfast

PANCAKES (CRÊPES) AMERICAN PANCAKES

INGREDIENTS (MAKES 12 PANCAKES) INGREDIENTS (MAKES 12 PANCAKES)

»» 3 cups flour »» 2 cups flour
»» 6 eggs »» 3 eggs
»» 3 cups milk »» 500ml milk
»» 6 tablespoons butter, melted »» 50g sugar
»» 1 ½ cups water »» 30g baking powder
»» ½ teaspoon salt »» Fruit for topping (i.e.. banana, pineapple, mango,
»» Fruit for topping (i.e.. banana, pineapple, mango,
dragon fruit)
dragon fruit) »» Maple syrup or condensed sweet milk for topping
»» Maple syrup or condensed sweet milk for topping
DIRECTIONS
DIRECTIONS
1. In a large mixing bowl, sift the flour and baking powder
Cool Tip 1. In a large mixing bowl, sift the flour and make a well together, then make a well
Milk gives us calcium 2. In a separate bowl add eggs, milk, melted butter, water and 2. In a separate bowl add eggs, sugar and milk, then whisk
and protein, which salt, then whisk 3. Add egg mixture into flour well, and whisk until smooth
makes our teeth and 3. Add egg mixture into flour well, and whisk until smooth 4. Heat frying pan, then lightly grease with an oiled paper
bones stronger 4. Heat frying pan, then lightly grease with an oiled paper towel
towel 5. When hot, place 4 spoonfuls of batter into the pan
5. When hot, pour a soup ladle and a ½ of batter onto 6. Cook the pancake for about 45 seconds until bubbles have
the pan. Quickly tilt the pan in a circular motion, so that formed on the top
batter coats the surface thinly and evenly 7. Using a spatula, flip and cook the other side for the
6. Cook the pancake for about 45 seconds until the bottom is same time
light brown
7. Loosen with a spatula, flip and cook the other side for the
same time

12 Fried Gr ound Pork with Soy beans 13Omele t with Khmer Herbs
Breakfast Breakfast

FRIED GROUND PORK WITH SOY BEANS OMELET WITH KHMER HERBS

INGREDIENTS (SERVES 6) DIRECTIONS

»» ½ kg pork shoulder 1. Grind pork in a meat grinder
»» 200g sweet soy beans 2. Mince garlic on chopping board
»» 2 cloves garlic, minced 3. Heat oil in wok
»» 1 teaspoon chicken powder 4. Fry the minced garlic until browned
»» ½ teaspoon pepper 5. Add ground pork, and stir until browned
»» 3 teaspoons sugar 6. Add soy beans, and stir
»» 1 tablespoon oyster sauce 7. Add all seasonings
»» 1 tablespoon fish sauce 8. Cook for 20 minutes, or until pork is cooked
»» 2 tablespoons cooking oil through

DIRECTIONS INGREDIENTS (SERVES 6)

1. Pick the leaves off the stems of the herb, »» 12 duck or chicken eggs
then set aside »» 100g Khmer herbs (សំអ)្
2. Beat the eggs, then add all seasonings, »» 1 ½ teaspoons sugar
and whisk »» 1 ½ teaspoons chicken powder
3. Add picked leaves to beaten eggs »» 1 ½ teaspoons fish sauce
4. Heat one tablespoon cooking oil in a pan, »» 1 teaspoon salt
then add 2 ladles of egg mixture. »» ½ teaspoon pepper
Fry until brown on one side, then flip over. »» 2 - 3 tablespoons cooking oil
(about 1 min on each side)
Cool Tip 5. Serve with chili sauce
Soybeans are used in
candles, cleaning
products and hair-care
products

14 Khmer Fish Stew
Breakfast
KHMER CARAMELIZED FISH STEW

INGREDIENTS (SER VES 4) DIRECTIONS

»» 1 kg snake-head murrel 1. Prepare all seasonings in a small bowl
fish, cut into darnes 2. Prepare vegetables as per ingredients
3. Heat a cooking pot on the stove
»» ½ kg red tomatoes, 4. Add palm sugar, and stir until dark brown
halved 5. Add garlic, galangal, lemongrass, lime leaves, then stir

»» 25g galangal, peeled & well
roughly sliced 6. Add cut fish and stir carefully
7. Cook until browned, and sugar has coated
»» 2 lemongrass, bruised 8. Add all seasonings and halved tomatoes, stir gently
»» 4 cloves garlic, crushed 9. Add water, and stir again, so not to break fish
»» 175g palm sugar 10. Simmer on low heat for approx. 20 minutes
»» 2 lime leaves 11. Taste and add more seasonings if required, then serve
»» 1 litre water
»» 2 teaspoons chicken

powder
»» ½ teaspoon salt
»» ½ teaspoon pepper
»» 2 tablespoons fish sauce

16 Chicken Porridge
Breakfast
KHMER CHICKEN PORRIDGE

INGREDIENTS (SERVES 6)

»» ½ chicken Accompaniments
»» 100g pork liver
»» 200g raw white rice »» Sawtooth coriander herb
»» 2 liters water »» Bean sprouts
»» 2 teaspoons chicken »» Chinese fried donut
»» Lime juice
powder »» Crispy fried minced garlic
»» 1 teaspoon salt
»» 1½ tablespoons sugar
»» 1 tablespoon fish sauce

DIRECTIONS

1. Boil 2 liters water in a large cooking pot Nutritional
2. Remove the skin from the chicken, and discard Value per 100 g
(optional)
3. Add chicken to boiling water, and cook for 20 - 25 mins Cooked Pork Liver
4. Remove chicken, check temperature. Keeping the Sodium - 80 mg
stock Potassium - 240 mg
5. Leave chicken to cool, then debone Calcium - 100 mg
6. Poach liver separately for 6 - 8 minutes Iron - 15 mg
7. Remove liver and slice (discard water)
8. Bring the remaining chicken stock (1 liter) to boil
9. Wash the rice
10. Add washed rice to chicken stock
11. Boil porridge until rice is soft. Approx 10 - 12 mins
12. Add all seasonings, and stir
13. Add debone chicken and sliced pork liver
14. Top with accompaniments, then serve

18 Cracked Rice Pickled Vegetables 19
Breakfast Breakfast

CRACKED RICE WITH FRUIT & RAISINS PICKLED VEGETABLES

INGREDIENTS (SERVES 4) DIRECTIONS

»» 1 cup brown rice 1. To crack brown rice use small grinder
»» 12 cups water attachment on blender
»» 1 cup raisins 2. Grind for 15 seconds
»» 2 tablespoons honey 3. Place in sieve, and wash under cold water
»» 2 bananas, sliced 4. Add water to saucepan
»» ¼ teaspoon cinnamon 5. Add washed, cracked brown rice
6. Cook on high heat until boiling
7. Once boiling reduce to low heat, and INGREDIENTS (SERVES 4)
simmer for 15 - 20 minutes (until rice is
soft) Carrot Pickle
8. Finish by adding raisins, honey,
cinnamon and sliced bananas »» 1 white radish, thinly sliced
»» 1 carrot, thinly sliced
Variations DIRECTIONS »» 2 cucumbers, remove seeds, cut into batons
Instead of banana, try »» 20g long beans, crushed and sliced
adding mango, pineapple 1. Prepare vegetables as per ingredients »» 2 cloves garlic, sliced
or even apple 2. Boil all pickling juice ingredients together,
then leave to cool Bean Sprout Pickle
3. Soak vegetables in salted water for 1
hour or more. (Approx. 1 liter water to »» 300g bean sprouts
100g salt) »» 2 long red chilies, minced
4. Drain and rinse soaked vegetables »» 2 cucumber, remove seeds and sliced
thoroughly »» 2 cloves garlic, sliced
5. When pickling juice is cool, add to
prepared rinsed vegetables, and stir Pickling Juice
6. Cover then store in fridge overnight
»» 250ml water
»» 160g sugar
»» ¼ cup vinegar
»» 20g salt

Pork

Pork comes from a pig. It is a type of meat that’s
known worldwide, which means pork is used for
all types of food. It must be cooked well, because
you can get very sick if it is eaten raw. It is pre-
pared many ways, such as bacon, ham, sausage,
salami, chops, roast, and more. You will learn how

to cook this meat in a variety of recipes.

22 Pork with Roasted Eggplant 23
Pork
S TI R F R I ED G R O UN D P O RK WI T H
ROASTED EGGPLANT

INGREDIENTS (SERVES 6)

»» 400g pork shoulder »» 1 ½ tablespoons oyster
»» 1 kg eggplants sauce
»» 4 cloves garlic, minced »» ¼ teaspoon pepper
»» 2 spring onion, chopped »» ½ teaspoon salt
»» A handful chopped »» 2 teaspoons chicken
fresh coriander powder
»» 2 tablespoons cooking »» 1 teaspoon corn flour
oil »» 2 tablespoons water
»» 2 teaspoons fish sauce
»» 1 tablespoon sugar

DIRECTIONS

1. Preheat oven to 200° c Cool Tip
2. Place the eggplants on a roasting tray, and roast in Try grilling the eggplants
oven until soft (approx. 45 - 60 minutes) on a barbeque for a
3. When cooked, leave to cool, then peel. Discard skin, smoky taste
and roughly chop innards
4. Grind the pork shoulder in a meat grinder
5. In a small bowl, mix all seasonings together with
water & corn flour
6. Heat oil in wok, then add minced garlic. Fry until
browned
7. Add ground pork meat. Cook until meat is browned
8. Add prepared seasonings, then stir
9. Add chopped eggplant, and stir
10. Cook for around 3 minutes, until eggplant has
reheated sufficiently
11. Add spring onions, coriander and stir. Remove from
heat, then serve

24 K h m e r c a r am e l i z e d p o r k s t e w
Pork
KHMER CARAMELIZED PORK STEW WITH
BAMBOO SHOOTS

INGREDIENTS (SERV ES 6) DIRECTIONS

»» 1 kg pork leg, diced 1. First boil the duck eggs in a separate cooking pot.
»» ½ kg bamboo shoots, When cooked, leave to cool then peel
2. To begin making the stew, first make the caramelized
cut into batons sauce by melting the palm sugar in a cooking pot
»» 2 cloves garlic, minced 3. Cook and stir frequently until sugar turns dark
»» 100g palm sugar
»» 6 cups water brown color. Immediately pour 4 cups water over
»» 6 duck eggs (optional) caramelized sauce, then stir well
»» ½ teaspoon salt 4. Add minced garlic & fish sauce, then stir well
»» 1 teaspoon chicken 5. Add diced pork leg and bamboo shoots batons,
then stir
powder 6. Add seasonings, peeled duck eggs (optional), and
»» 2 tablespoons fish simmer until meat is tender and water reduced
(approx. 45 - 60 minutes).
sauce OPTIONAL : At this stage, you may place the stew
»» ¼ teaspoon pepper into your slow-cooker, and cook on low for 4
hours, or high for 2½ hours
7. When cooked, add 2 extra cups of water if needed
8. Finish with tomato sauce to color if required

Cool Tip
Bamboo shoots give
10% of our daily require-
ments of dietary fiber.
Dietary fiber helps to
digest food

26 f r i e d p o r k w i t h to f u
Pork
FRIED PORK WITH TOFU, LIVER
& BEAN SPROUTS

INGREDIENTS (SERVES 4)

»» 300g pork shoulder »» 1 teaspoon fish sauce
»» 150g pork liver »» 2 teaspoons sugar
»» 4 pieces hard tofu, diced »» 1 teaspoon salt
»» 100g chive flowers »» ½ teaspoon pepper
»» 200g bean sprouts »» 1 teaspoon corn flour
»» 1 clove garlic, minced »» 2 tablespoons water
»» 2 tablespoons oyster »» 2 tablespoons cooking
sauce oil
»» 1 teaspoon chicken
powder

DIRECTIONS Cool Tip
2000 years ago tofu was
1. Slice pork and pork liver to thin pieces, set aside on discovered by a Chinese
separate plates cook
2. Cut chive flower into 4cm long strips, set aside
3. Season diced tofu with salt and pepper, then separately
shallow fry in a frying pan with oil until browned,
then set aside
4. Prepare all seasonings, corn flour and water in a small
bowl
5. Heat oil in wok
6. Add minced garlic, and stir until browned
7. Add pork & pork liver, then stir until browned
8. Add fried tofu, and stir
9. Add chives and bean sprouts, then fry until soft
10. Add prepared seasonings, and stir until thickened
11. Add more water if too thick, then serve

28 Prahok Ktiss
Pork

PRAHOK KTISS

INGREDIENTS (SERVES 6)

»» 300g pork shoulder »» .1/3 cup roasted crushed
»» 200g pork belly peanuts
»» ½ liter coconut milk
»» 50g Khmer spices »» ½ teaspoon salt
»» 20g dried chilies »» 1 teaspoon chicken
»» 5 lime leaves
»» 4 cloves garlic powder
»» 20g prahok »» 1 tablespoon sugar
»» 100g baby eggplants »» 1 tablespoon fish sauce

DIRECTIONS Cool Tip
Before cooking, trim any
1. Dice pork shoulder & belly, and grind in meat grinder excess visible fat from the
together with prahok pork to reduce fat content
2. Soak dried chilies in cold water for 5 minutes
3. Once soaked, remove seeds and storks, then blend with
garlic & 125ml coconut milk
4. Heat a wok and cook the blended mixture until boiling
5. Add Khmer spices and lime leaves
6. Add ground pork and cook until browned
7. Add baby eggplants and crushed roasted nuts
8. Once cooked, add all seasonings and remaining
coconut milk if you wish. It should be slightly salty,
sweet, and spicy
9. Cook until liquid has reduced by half , and baby egg-
plants are soft
10. Add more water if needed
11. Serve with raw vegetables such as; green cabbage,
cucumber, pkar snor flowers, long green beans and poupeeay

30 B am b o o S h o ot S o u p w i t h p o r k r i b 31Samlor Kor Ko
Pork Pork

BAMBOO SHOOT SOUP WITH PORK RIB SAMLOR KOR KO

INGREDIENTS (SERVES 6) DIRECTIONS

»» ½ kg pork rib, cut small 1. Boil water, add pork ribs, cook till meat is
»» 600g bamboo shoots, rinsed and browned (6 - 8 minutes)
2. Add bamboo shoots, and simmer for 15 -
sliced thin 20 minutes, until pork and bamboo shoots
»» 1 small bunch Khmer mixed leaves are tender
»» 3 spring onions, finely chopped 3. Add seasonings, then stir
»» 2½ liters water 4. Add mixed Khmer leaves, and stir
»» 2 tablespoons fish sauce 5. Top with chopped spring onions, then
»» 3 teaspoons sugar serve
»» 2 teaspoons chicken powder
»» ¼ teaspoon pepper

DIRECTIONS INGREDIENTS (SERVES 6)

1. Preheat oven to 180°c »» ½ kg pork rib, cut small
2. When hot, roast rice grains on a tray until »» 750g mixed kor ko vegetables
browned, approx. 8 - 10 minutes »» 50g Khmer spices
3. In a large mixing bowl season pork rib with »» 1 tablespoon prahok
Khmer spices, coconut milk, roasted rice »» 1 cup coconut milk
powder, prahok, fish sauce, sugar & chicken »» 2 kaffir lime leaves
powder »» 4 tablespoons roasted rice powder
4. Heat oil in soup pot »» 2 liters water
5. Add the seasoned pork ribs, and stir »» 2 tablespoons cooking oil
6. Cook for 6 - 8 minutes, until browned »» 3 tablespoons fish sauce
7. Add water, and stir »» 2 teaspoons sugar
8. When boiling, add vegetables and »» 2 teaspoons chicken powder
simmer for about 15 - 20 minutes, until
pork ribs are tender.
Finish with coconut milk (optional)

Beef

Beef is the meat of a cow. It can also be eaten
many different ways, depending on which part
of the cow it is from and how it is prepared (for
example: beef muscle meat can be cooked into
roasts and steak). This meat is the third most eat-
en kind in the world. 25% of all meat production
worldwide is beef. This section will explain how to

cook beef using many recipes.

34 Stir Fried Broccoli
Beef

STIR FRIED BEEF & BROCCOLI

` INGREDIENTS ` (SERVES 6)

»» 500g beef loin, thinly »» 1 ½ teaspoon chicken powder
sliced »» 1 tablespoon cornstarch
»» 1 ½ kg broccoli, cut »» 1 tablespoon sugar
into florets »» 2 tablespoon oyster sauce
»» 3 cloves garlic, minced »» 2 tablespoons soy sauce
»» 15g sliced ginger »» ½ teaspoon salt
»» 1 onion, thinly »» ½ teaspoon pepper
sliced
»» ¼ cup water

DIRECTIONS Nutritional
value per 100 g
1. Prepare vegetables as per ingredients Cooked Pork Liver:
2. Blanch broccoli separately, set aside (discard water) Sodium - 33 mg
3. Heat ½ oil in wok Potassium - 316 mg
4. Add onion and ½ minced garlic, stir fry until browned
5. Add sliced beef, and quickly fry until just brown (still
bloody)
6. Remove to a plate and set aside
7. Mix cornstarch & water with all seasonings in a small
bowl until smooth, then set aside
8. Clean wok and heat remaining oil
9. Add remaining minced garlic and sliced ginger, and
cook until garlic is browned
10. Add broccoli, and stir fry for 1 - 2 minutes
11. If broccoli does not fit into wok, complete steps 8 - 10
twice
12. Add seasoning mixture, and cook until it begins to
thicken, stirring constantly
13. Return beef to mixture, stir, then serve

36 beef loc lac
Beef

BEEF LOC LAC

INGREDIENTS (SERVE S 6) DIRECTIONS

MARINADE »» ½ kg beef 1. Slice beef thinly, then marinade with listed
»» 1 tablespoon oyster seasonings. Leave in fridge to chill
FRYING »» sauce 2. To prepare salad; wash lettuce 2 – 3 times
»» 1 clove garlic,minced then drain. Thinly slice tomatoes and onions, then
SALAD »» ½ teaspoon sugar place lettuce onto serving plate. Finish by placing Nutritional
»» ½ teaspoon salt sliced tomatoes and onions on top of lettuce. Chill in value per 100g
»» ½ teaspoon chicken fridge
3. Prepare all frying seasonings except garlic and Khmer Lettuce
powder cooking oil by mixing in a separate bowl, then set One shredded cup of lettuce
»» ½ teaspoon pepper aside contain 12 calories, making it
»» 1 teaspoon fish sauce 4. Prepare lime dipping sauce by mixing all ingredients a great vegetable to help lose
»» 2 cloves garlic, minced together weight
»» 2 tablespoons tomato 5. Heat oil in wok, add minced garlic and stir
fry until browned
ketchup 6. Add beef and quickly stir fry until browned
»» 1 tablespoon fish sauce (still bloody)
»» 2 tablespoons oyster 7. Add prepared seasonings to the beef , and stir fry
»» sauce until thickened
»» 1 teaspoon chicken 8. Serve by placing on top of chilled salad with
»» powder
»» 1½ teaspoons sugar
»» ¼ teaspoon salt
»» ½ teaspoon pepper
»» 1 teaspoon corn flour
»» 2 tablespoons water
»» 3 tablespoons cooking

oil
»» 1 white onion, thinly

sliced
»» 300g green or red

tomatoes, thinly sliced
»» 200g Khmer lettuce,

washed and picked

DIP SAUCE »» 2 tablespoons lime juice
»» 2 tablespoons sugar
»» 2 cloves garlic, minced
»» 3 teaspoons salt
»» 2 teaspoons pepper
»» 4 tablespoons water

38 lot u s r o ot w i t h b e e f
Beef
FRIED PICKLED LOTUS ROOT WITH BEEF

INGREDIENTS (SERV ES 6) DIRECTIONS

PICKLE »» 250ml water Pickle
»» 160g sugar
»» ¼ cup vinegar 1. Boil all pickle ingredients together, then set
»» 20g salt aside to cool
2. Slice lotus roots as shown in photo
»» ½ kg beef loin, sliced thinly 3. Soak lotus roots in salted water (around
»» ½ kg pickled lotus stems, 100g salt to 1 liter water) for 1 hour or
FRYING more
rinsed and drained 4. Drain and rinse soaked lotus roots, discarding
»» 4 cloves garlic, minced salted water
»» 6 spring onion, finely sliced 5. When pickle sauce has cooled, add to prepared
»» 1 tablespoon soy sauce lotus roots
»» 1 tablespoon fish sauce 6. Store in fridge for at least one hour to pickle
»» 1 teaspoon sugar (recommended overnight)
»» ¼ teaspoon salt
»» 2 teaspoons chicken powder Frying
»» 2 tablespoons oyster sauce
»» 2 tablespoons cooking oil 1. Prepare all seasonings in separate bowl, and
set aside
2. Heat ½ oil in wok, add ½ minced garlic and
fry until browned
3. Add beef and quickly stir fry until browned
(still bloody)
4. Remove to a plate and set aside
5. Drain lotus roots from pickle sauce and rinse
6. Heat remaining oil in wok, and add remaining
garlic. Stir fry until browned
7. Add pickled lotus roots and stir fry for
2 - 3 mins
8. Add cooked beef back into the wok
9. Add all seasonings, and stir well

40 s w e e t c h i l i m e atb a l l s
Beef
SWEET CHILI MEATBALLS

INGREDIENTS (SERV ES 4) DIRECTIONS

MEATBALLS »» ½ kg beef loin, ground 1. Dice beef into cubes, and grind in meat grinder
»» ½ onion, finely diced 2. Mix beef with all ingredients from meatball list
FOR SAUCE »» 1 teaspoon Dijon mustard 3. Form meatballs by hand, and leave in fridge to set
»» 1 teaspoon dried oregano 4. Prepare vegetables as per ingredients
»» 1 teaspoon ground cumin 5. Shallow fry the chilled meatballs in a frying pan with oil
»» 1 small handful fresh until browned on each side
6. When browned, place on separate tray
coriander 7. Using the same frying pan, add finely diced onion,
»» 1 handful breadcrumbs & cook for 30 - 45 seconds
8. Add minced garlic, diced red pepper, chopped chili &
with 2 tablespoons milk cook for 2 minutes
(mixed together) 9. Add quartered tomatoes & cook until soft
»» 1 egg 10. Add all seasonings, then water
»» 1 pinch salt 11. Bring to boil, then add meatballs.
»» 1 pinch pepper (At this stage, you could place all ingredients into a
»» ½ onion, finely diced slow-cooker, and cook on high for 2 hours)
»» 1 red pepper, finely 12. Simmer for 8 - 12 minutes with a lid on, until meat
diced balls are cooked through
»» 4 cloves garlic, finely
sliced Variations
»» 1 red chili, seeds Instead of making the
removed and finely meatballs from beef, try
chopped using ground pork or even
»» ½ teaspoon paprika chicken. Mixing meats is
»» 3 tablespoons L&P also a good idea.
Worcestershire sauce
»» 3 tablespoons tomato
ketchup
»» 3 tablespoons cider
vinegar
»» 3 tablespoons brown
sugar
»» 1 tablespoon Dijon
mustard
»» 2 red tomatoes,
quartered
»» 1 cup water
»» ½ teaspoon salt
»» ½ teaspoon pepper
»» 2 teaspoons cooking oil

42 stir fried beef with mixed vegetable

Beef

STIR FRIED BEEF
WITH MIXED VEGETABLES

INGREDIENTS (SER VES 6) DIRECTIONS

»» 400g beef loin, thinly 1. Prepare all vegetables as per ingredients
sliced 2. Thinly slice beef, and set aside
3. Blanch carrots, Chinese broccoli stalks and
»» 1 carrot, sliced broccoli in a separate cooking pot, then set aside
»» 3 Chinese broccoli, 4. Mix all seasonings, cornflower & water in a
small bowl, then set aside
peeled and sliced 5. Heat ½ oil in wok
»» 1 green pepper, remove 6. Add ½ minced garlic, and stir fry until browned
7. Add beef, and stir fry just until
seeds and diced browned (still bloody)
»» 1 red pepper, remove 8. Remove browned beef, and place on plate
9. Add remaining oil to wok, and heat
seeds and diced 10. Add remaining garlic, and stir fry until browned
»» 1 small onion, sliced 11. Add onion, carrots, broccoli and Chinese Broccoli
»» 1 broccoli, into florets stalks
»» ½ white cabbage, 12. Stir fry for 1 minute, then add red and green
peppers
shredded 13. Stir fry for 1 minute, then add cabbage
»» 3 garlic cloves, minced 14. Stir fry for 30 seconds, then add Chinese broccoli
»» 1 tablespoon fish sauce leaves and seasoning mixture
»» 1 tablespoon soy sauce 15. Cook until thickened, then turn off gas
»» 2 teaspoons chicken and serve

powder
»» 1 teaspoon corn flour
»» 1 ½ tablespoons oyster

sauce
»» 1 tablespoon sugar
»» ½ teaspoon salt
»» 1 teaspoon pepper
»» 4 tablespoons water
»» 2 tablespoons cooking

oil

44 hamburger
Beef

HAMBURGER

INGREDIENTS (MA KES 6) DIRECTIONS

BURGERS »» 200g pork shoulder, 1. Dice beef loin and pork shoulder, then grind
ground together in meat grinder
BURGER TOPPINGS 2. Add grated onion, minced garlic, egg and all
»» 300g beef shoulder, seasonings to meat in a large mixing bowl
ground 3. Mix by hand
4. Form round burger patties (around 6), and chill in
»» 1 egg fridge
»» 1 small onion, finely 5. Prepare salad by washing lettuce 2 - 3 times, then
leave to drain
grated 6. Thinly slice tomatoes and onions, set aside
»» 3 cloves garlic, minced 7. Cut bread roll in half, then toast under the grill
»» 1 teaspoon Dijon mustard 8. Heat oil in frying pan
»» 1 tablespoon L&P Worces- 9. Add burger patties, and fry for 3 - 4 minutes on
each side
tershire sauce 10. When cooked place burger inside the bread with
»» ½ teaspoon salt prepared salad items
»» ½ teaspoon pepper 11. Add sauce (optional)
»» 2 red tomatoes, thinly 12. Serve with French fries, sweetcorn or a prepared
salad. (i.e. potato salad, coleslaw, Khmer dressed
sliced salad)
»» 4 leaves lettuce
»» 1 small onion, thinly

sliced (optional)
»» Chili or tomato sauce
»» 6 round burger buns

Chicken

Poultry or fowl refers to birds, but mainly chicken.
Chicken is a very common meat in Cambodian
cooking, as well as many other cultures around

the world. It is also very important to cook, clean,
and refrigerate it properly to avoid getting diseas-
es. This part of the book will explain to you about

some recipes you can cook with poultry.

48 Stir Fried Chicken with Ginger
Chicken
STIR FRIED CHICKEN WITH GINGER

INGREDIENTS (SERVES 6)

»» 600g chicken breast, diced »» 1 ½ teaspoons chicken
»» 500g sliced fresh ginger powder
»» 1 onion, sliced »» 1½ tablespoons fish
»» 3 cloves garlic, minced sauce
»» 2 spring onions, chopped »» 6 tablespoons cooking oil
»» 1 tablespoon oyster *To marinade chicken*
»» ½ teaspoon pepper »» ½ teaspoon chicken
»» 1 tablespoon sugar powder, salt, pepper,
»» 1 teaspoon salt sugar & fish sauce

DIRECTIONS

1. Prepare chicken by slicing or dicing into small pieces on or off Nutritional
the bone value per 100 g
2. Marinade the prepared chicken with listed ingredients
3. Slice onion and spring onions, and keep separate Ginger
4. Prepare seasonings in a small bowl, and set aside Vitamin C - 8%
5. Heat ½ oil in wok, and add sliced ginger. Fry until soft Calcium - 1%
approx. 12 - 15 minutes Iron - 3%
6. Once cooked, take out and leave oil to drain Vitamin B-6 - 10%
7. Re-heat same wok, and add garlic, fry until browned Magnesium - 10%
8. Add diced marinaded chicken, stir fry for around 8 - 10 minutes, until
chicken is cooked through (check temperature)
9. Add sliced onion, and fry until soft
10. Add seasonings & any water if necessary
11. Once cooked, add fried ginger back into the wok
12. Stir fry until ginger is hot
13. Place on a serving plate, and top with chopped spring onions

50 CHICKEN AMOK
Chicken

CHICKEN AMOK

INGREDIENTS (MAK ES 8) DIRECTIONS

PRESENTATION »» 2 chicken breasts, thinly 1. Soak dried red chilies in cold water, then set aside
sliced 2. When soft, remove seeds and storks of chillies
3. Blend 125ml coconut milk with garlic, soaked
»» 2 ngor leaf, stems chillies and lime leaves in a blender
removed; (or spinach as 4. Prepare chicken and vegetables as per ingredients
a substitute) 5. Mix spice mixture with sliced chicken, onion, ngor
leaves , beaten eggs and seasonings
»» ½ onion; sliced 6. To taste, try shallow frying a small spoonful until
»» 50g Khmer spices cooked. Adjust seasonings if required
»» 10g dried red chilies 7. Prepare the banana leaf baskets for steaming
»» 450 ml coconut milk 8. Fill almost to the top with mixture
»» 2 lime leaves 9. Heat water in a steamer
»» 3 cloves garlic 10. When boiling, add the amok baskets
»» 3 eggs, beaten 11. Steam on medium heat for 18 - 20 minutes. Check
»» 1 tablespoon sugar temperature when cooked
»» 1 tablespoon fish Sauce
»» 1 teaspoon salt
»» 1 teaspoon chicken

powder

»» 8 medium Banana
leaves
»» 10 toothpicks

Cool
Tip
Turmeric helps to
maintain blood pressure
and eliminate bad
cholesterol from the body

52 KHMER CHICKEN CURRY
Chicken
KHMER CHICKEN CURRY

INGREDIENTS (SERVES 6)

»» 400 g chicken, diced »» 4 lime leaves
»» 1 small carrot, peeled and »» 25g dried chilies
»» 50g Khmer spices
diced »» 2 tablespoons palm sugar
»» 1 small sweet potato, »» 700ml coconut milk
»» 1 teaspoon chicken powder
peeled and diced »» 1 teaspoon salt
»» 1 small potato, peeled and »» 1 tablespoon fish sauce
»» 1 star anis
diced »» 1 cup water
»» 1 small onion, peeled and

diced
»» 4 long beans, cut short

DIRECTIONS

1. Soak dried chilies in cold water for 5 minutes. When soft, Nutritional
remove seeds and storks value per 100 g
2. Blend the Khmer spices and soaked dried chilies with 125ml
coconut milk in a blender Long Beans
3. Prepare all vegetables, as per ingredients Vitamin A - 17%
4. Dice chicken on or off the bone Vitamin C - 31%
5. Heat cooking pot, then fry spice mixture, star anis & lime leaves Calcium - 5%
for 2 minutes Iron - 2%
6. Add palm sugar and stir
7. Add diced chicken and the water to moisten the ingredients and
cook for 4 minutes
8. Add the remaining coconut milk
9. Add carrot and cook for 2 minutes
10. Add onions, long beans and both potatoes, and cook for around
10 minutes, until soft
11. Add all seasonings, then stir and serve

54 Banana Flower Soup
Chicken

B ANA NA F LO W E RS WI T H CO CO N U T
AND CHICKEN

INGREDIENTS (SERVES 6)

»» 1 whole chicken »» 2 tablespoons fish sauce
»» 1 banana blossom, »» 2 teaspoons sugar
»» ½ teaspoon pepper
diced »» ¼ teaspoon salt
»» 3 lemongrass, bruised »» 3 teaspoons chicken powder
»» 2 lime leaves »» 2 ½ liters water
»» 3 cloves garlic, minced
»» 1 onion, chopped
»» ½ cup coconut milk
»» 3 limes, juiced

DIRECTIONS

1. Prepare all vegetables as per ingredients
2. Place 2 ½ liters of water in a cooking pot, and boil
3. When boiling add lemongrass, lime leaves & garlic
4. Remove the skin from whole chicken, and discard
(optional)
5. Boil the whole chicken for 25 - 30 minutes in a
large cooking pot. Check temperature when cooked
6. Once cooked remove the chicken, leave to cool, then
debone. Keeping the stock (water)
7. Add onion to the chicken stock, cook for 2 minutes
8. Add diced banana flowers, and cook for 2 - 4 minutes
9. Add cooked chicken meat, then stir
10. Add the seasonings and coconut milk
11. Turn gas off, add lime juice, then serve with herbs

56 CHICKEN CHOWDER
Chicken
CREAMY CHICKEN, CORN AND SWEET
POTATO CHOWDER

INGREDIENTS ( SERVE S 4) DIRECTIONS

»» 2 chicken legs 1. Prepare vegetables as per ingredients
»» 1 red pepper, remove
2. Boil 2 liters of water in a cooking pot
seeds and diced
»» 1 onion, diced 3. Remove skin from chicken, and discard (optional)
»» 2 sweet potatoes,
4. Add chicken to boiling water and cook for
peeled and diced
»» 1 long chili pepper, 10 - 12 minutes, when cooked let it cool, then

finely chopped debone. Keeping the stock (water)
(remove seeds for less
heat if desired) 5. In a separate large pot, melt butter
»» 2 spring onions, finely
chopped 6. Add red peppers, onions, chilies and cook until
»» 4 cloves garlic, minced
»» 1 can sweetcorn tender, about 2 minutes
»» 1 bay leaf
»» 40g butter 7. Add minced garlic and cook for 30 seconds
»» .1/3 cup flour
»» 4 cups chicken stock 8. Stir in flour, and cook for 2 minutes stirring
»» ¼ teaspoon salt
»» ¼ teaspoon pepper constantly. While stirring, slowly add milk, and
»» 1 teaspoon chicken
powder then chicken stock and whisk until well blended
»» 1½ cups milk
9. Add potatoes, bay leaf and season with salt and

pepper to taste

10. Cook on low heat for 10 minutes or just until

potatoes are soft, stirring occasionally

11. Add cooked chicken, corn and simmer

for 2 - 3 minutes longer, stirring occasionally

12. Top with chopped spring onions, then serve Fun Fact
Chowder used to be called
pottage. A sustaining mix
of corn, potatoes, herbs,
spices, and meat.
It has been an American
tradition for almost 400
years!

58 Spring Rolls 59
Chicken

KHMER SPRING ROLLS

INGREDIENTS (MAK ES 30) DIRECTIONS

FOR SAUCE »» 400g chicken breast, 1. Poach chicken for 10 minutes. When
skinned cooked, drain and leave to cool
2. Boil sugar and water in a separate pot
»» 500g Khmer rice noodles (for sauce)
»» 400g carrot, thinly sliced 3. Leave it to cool in a plastic container
»» 50g mixed herbs 4. When chicken is cooked, pick into small
»» 300g cucumber, thinly pieces
5. Prepare all vegetables as per ingredients
sliced 6. When sugar syrup has cooled, add lime juice,
»» 300g lettuce, washed & fish sauce, garlic, carrot, shallot and chicken
powder, then stir
picked 7. Construct the spring rolls
»» 100g bean sprouts, 8. Begin by quickly dipping spring roll skin in and
out of clean water
blanched 9. Continue by adding a little of each prepared
»» 3 packets Khmer spring ingredient, then roll as tightly as possible
10. Once rolled, place onto a tray until complete,
roll skin then serve with prepared dipping sauce
»» 1 liter clean water
»» 2 cups water Cool Tip
»» 3 tablespoons peanuts, Rice noodles principle
ingredients are rice flour
crushed and water. However, some-
»» ½ small carrot, finely grated times other ingredients
»» 140g sugar such as tapioca or corn
»» 140ml fish sauce starch are also added
»» 80ml Lime juice
»» 2 cloves garlic, minced
»» 1 shallot, finely diced
»» 1 teaspoon chicken powder
»» 1 small red chili, finely

chopped (optional)

Fish & Seafood

In Southwest Cambodia you can find excellent
quality seafood. The main source of protein is
freshwater fish, found in Tonle Sap, the Mekong
River and the Bassac River. Commonly, Cambo-
dians eat it fresh, salted, or made into fish sauce
and fermented paste. This section will show you

how to cook fish and seafood recipes.

62 Stir Fried Pepper Squid 63
Fish & Seafood
STIR FRIED PEPPER SQUID
WITH CHILI AND BASIL

INGREDIENTS (SERVES 4)

»» 300g squid »» 2 tablespoons cooking oil
»» 15g green peppercorns »» 2 teaspoons fish sauce
»» 2 cloves garlic, minced »» ½ teaspoon chicken
»» 2-3 red chilies, sliced
»» 1 onion, sliced powder
»» 1 red pepper, remove »» 1 tablespoon oyster sauce
»» ¼ teaspoon salt
seeds and sliced »» 1 teaspoon palm sugar
»» 50g galangal root, »» 1 large handful Thai basil

julienned leaves

DIRECTIONS Cool Tip
Thai hot basil
1. Prepare the squid by peeling the skin off, and removing the inner spine. perishes rather quickly, so
Wash throughly, then slice keep it chilled in the fridge.
2. Prepare all vegetables as per ingredients Best consumed within 2
3. Heat ½ oil in wok days
4. Add ½ garlic and stir fry until browned
5. Add squid and peppercorns, and stir-fry over high heat for around 1 minute
6. Remove squid and peppercorns, and set aside
7. Heat oil in wok, and add remaining garlic. Cook until browned
8. Add red pepper, onion, chillies and galangal, and stir fry until soft
9. Add cooked squid, then all seasonings, and stir until hot
10. Add Thai basil and remove from the heat, then serve

64 Tilapia with Tamarind 65
Fish & Seafood
FRIED TILAPIA FISH WITH TAMARIND

INGREDIENTS (SERV ES 6) DIRECTIONS

SAUCE FISH »» 2kg tilapia fish 1. Begin by preparing dipping sauce.
»» ½ teaspoon chicken See direction below
2. Heat oil to 180°c in wok for deep frying
powder 3. Prepare the fish by scoring the meat 2 - 3
»» ¼ teaspoon pepper times down to the bone
»» 1 tablespoon fish sauce 4. Marinade fish by mixing ingredients from
»» 1 liter oil (for deep frying) the list, and rubbing into the meat
»» 2 cups water 5. When oil is has reached 180°c, deep fry fish
»» 160g ripe tamarind for around 8 - 10 minutes, turning halfway
»» 2 teaspoons sugar through
»» 2 teaspoons fish sauce 6. Check temperature of fish
»» 1 teaspoon chicken 7. When fish is cooked, drain and set aside
8. Serve fried fish with prepared tamarind
powder sauce on the side
»» 1 teaspoon salt
»» 4 cloves garlic, minced Tamarind Sauce

(optional)
»» 1 small red chili, finely

chopped (optional)

1. Boil water in a pan, then add tamarind
2. Remove from heat, and allow for tamarind to
soften
3. Sift tamarind seeds to make sauce, pushing the
pulp through the sieve
4. Reheat tamarind in a clean pot
5. Add sugar, fish sauce, garlic and chili, stir
until sugar is dissolved
6. Taste, and adjust seasonings if needed

66 Khmer Tuk Kreoung
Fish & Seafood

KHMER TUK KREOUNG

INGREDIENTS (SERV ES 6) DIRECTIONS

»» 1 kg snake-head murrel 1. Boil water in a cooking pot and add ½ garlic &
fish bruised lemongrass
2. Add fish to boiling water, and poach until
»» 4 cloves garlic, minced cooked
»» 2 lemongrass, bruised 3. When cooked, drain and leave to cool,
»» ½ cup roasted peanut, keeping the stock
4. When cool, debone and discard skin & bones
crushed 5. Pound the peanuts in a pestle and mortar
»» 4 limes, juiced until small, then remove half, and keep aside
»» 75g prahok 6. Add remaining garlic to pestle & mortar, and
»» 2 tablespoons sugar continue to pound until smooth
»» 2 teaspoons chicken 7. To prepare prahok; roughly chop on a
chopping board. Place into a separate bowl,
powder and dilute with ½ cup fish stock. Using a
»» ½ teaspoon salt sieve, discard the prahok paste, keeping the
»» 1 teaspoon fish sauce flavored water
»» 2 cups hot water 8. Mix garlic & peanut mixture with prepared fish
meat
9. Reheat fish stock, and add little by little to Cool Tip
thin the fish mixture slightly. It shouldn’t Lime juice can
be too thin prevent such things as;
10. Add all seasonings and lime juice, then taste avocados,
11. Adjust seasonings if required, and pour into banana blossom and
serving bowl apples from turning
12. Top with remaining crushed peanuts before brown
serving
13. Serve with raw vegetables such as; green
cabbage, cucumber, pkar snor flowers, long
green beans and poupeeay

68 Tilapia Jian Joun
Fish & Seafood
FRIED TILAPIA JIAN JOUN STYLE

INGREDIENTS (SER VES 6) DIRECTIONS

SAUCE FISH »» 2 kg tilapia fish 1. Heat oil to 180°c in wok for deep frying
»» ½ teaspoon chicken 2. Prepare the fish, by scoring the meat 2 - 3
times down to the bone
powder 3. Marinade fish by mixing ingredients from
»» ¼ teaspoon pepper the list, and rubbing into the meat
»» 1 tablespoon fish sauce 4. When oil is has reached 180°c, deep fry fish
»» 1 liter oil (for deep frying) for around 8 - 10 minutes, turning halfway
»» 300g ginger, sliced through
»» 4 cloves garlic, minced 5. When fish is cooked, drain and set aside
»» 100g sweet soy beans 6. Heat oil in a clean wok
»» 2 tablespoons palm sugar 7. Add minced garlic, and fry until browned
»» 2 tablespoons fish sauce 8. Add sliced ginger, and fry until tender.
»» ½ teaspoon pepper Cook for approx. 8 - 12 minutes
»» 2 teaspoons chicken powder 9. When ginger is tender, add soy beans,
»» 1 ½ cups water seasonings and extra water
»» 4 tablespoons cooking oil 10. Boil and cook for further 2 - 3 minutes
11. Place fried fish on serving plate, then pour
ginger sauce on top of fish, and serve

Nutritional
value per 100 g
Tilapia Fish
Vitamin D - 37%
Vitamin B - 65%
Vitamin B-12 - 31%

70 swee t & sour Fish
Fish & Seafood
FRIED FISH SWEET & SOUR STYLE

INGREDIENTS (SERV ES 6) DIRECTIONS

FISH »» 2 kg tilapia fish 1. Prepare vegetables as per ingredients
»» ½ teaspoon chicken 2. Blanch diced carrots and peppers then set aside
VEGETABLES 3. Heat oil to 180°c in wok for deep frying
powder 4. Prepare the fish, by scoring the meat 2 - 3
SAUCE »» ¼ teaspoon pepper times down to the bone
»» 1 tablespoon fish sauce 5. Marinade fish by mixing ingredients from
»» 1 liter oil (for deep frying) the list, and rubbing into the meat
»» 1 small onion, diced 6. When oil is has reached 180°c, deep fry fish
»» 1 pineapple peeled & diced for around 8 - 10 minutes, turning halfway
»» 2 cucumbers remove seeds through
7. When fish is cooked, drain and set aside
& sliced 8. Prepare sweet and sour sauce in a separate
»» 2 tomatoes, remove seeds saucepan, by boiling all ingredients for
1 minute
& diced 9. Heat oil in wok
»» 3 cloves garlic, sliced 10. Add minced garlic, then stir fry until browned
»» 1 red pepper, remove seeds 11. Add blanched carrots, peppers and onions,
stir fry for around 1 minute
& diced 12. Then add cucumber, stir fry for 30 seconds
»» 1 carrot, sliced 13. Then add tomato and pineapple, stir fry for 1
»» 2 tablespoons cooking oil minute
»» ½ cup water 14. Finish by adding spring onions, then turn off
»» 4 tablespoons vinegar gas
»» 2 tablespoons soy sauce 15. Add prepared sauce to the stir fried mixed
»» 1 teaspoon salt vegetables, and stir
»» ½ teaspoon pepper 16. Place fried fish on a serving plate, then top with
»» 2 teaspoons chicken powder sweet and sour vegetables, and serve
»» 140g sugar
»» 140g tomato sauce

Soup

Soup is a simple liquid food that is made from
meat, vegetables and stock. Generally we eat
it warm, but sometimes we can serve it cool or
cold. Some Cambodian family traditions have two
foods for a meal, and one of them is soup. This
section contains the explanation of many Western

and Cambodian soup recipes.

74 Chicken sour soup
Soup
KHMER CHICKEN & MUSHROOM SOUR SOUP

INGREDIENTS (SER VES 6 ) DIRECTIONS

HERB TOPPING »» 1 whole chicken 1. Boil water in cooking pot
»» 3 tablespoons raw 2. When boiling, add bruised lemongrass, lime leaves
and crushed garlic cloves
white rice 3. Prepare whole chicken by removing the skin
»» 2 lemongrass, bruised (optional)
4. Cook whole chicken in boiling water for
and cut in half approx. 25 - 30 minutes and cook slowly
»» 3 - 4 lime leaves 5. Slice straw mushrooms in half, and pick oyster
»» 5 cloves garlic, crushed mushrooms into small pieces
»» 1 onion, sliced 6. Thinly slice onion
»» 100g straw mushrooms 7. When chicken is cooked, remove carefully with
»» 300g oyster mushrooms tongs, then leave to cool. Keeping the stock
»» 2 - 3 tablespoons fish 8. Add washed raw rice and sliced onion to the
chicken stock
sauce 9. Boil for around 2 minutes
»» 1 teaspoon salt 10. Add prepared mushrooms, and cook for further
»» 2 teaspoons chicken 2 minutes
11. Debone cooled chicken
powder 12. Add the chicken meat to the stock
»» 2 tablespoons sugar 13. Add all seasonings & lime juice
»» 2 spring onions, thinly 14. Taste, then adjust seasonings if necessary
15. Serve with chopped mixed herbs and spring
sliced onions
»» 1 handful Thai basil,

picked
»» 1 handful sawtooth

coriander, sliced

Onion
Health Tip
Multiple studies show
onion to be a food that
provides protection for the
heart and blood vessels

76 Chicken Garden Soup
Soup
CHICKEN GARDEN SOUP

INGREDIENTS (SER VES 6 ) DIRECTIONS

»» 1 whole chicken 1. Preheat oven to 200°c
»» 3 carrots, peeled & diced 2. Prepare chicken for roasting by rubbing with olive
»» 3 leeks, roughly oil, then season with salt and pepper
3. Roast whole chicken in oven for around 45 - 60
chopped minutes
»» 1 small onion, roughly 4. When cooked, remove from oven, and leave to
cool
chopped 5. When cool, roughly chop into large pieces on the
»» 100g mustard greens, bone. (Scissors may be used)
6. Prepare vegetables as per ingredients
washed and shredded 7. Melt butter in cooking pot
»» 200g spinach, picked 8. Add onion, bay leaf, garlic, carrots and leeks, then
»» 1 bay leaf cook for 4 - 5 minutes
»» 1 clove garlic, peeled 9. Add water, then bring to the boil
10. Reduce the heat, and simmer for around
and finely sliced 15 minutes
»» a few sprigs fresh 11. When carrots and leeks are soft, add mustard
greens and spinach, then stir
parsley, finely chopped 12. Turn off the heat, and finish with lemon juice, salt &
»» ½ lemon, juiced pepper and chopped parsley
»» ½ teaspoon salt 13. Finish by placing roasted chicken in a serving
»» ½ teaspoon pepper bowl, and top with soup
»» 1 large knob butter
»» olive oil for roasting

chicken
»» Extra salt & pepper for

seasoning chicken
»» 2 ½ liters water

Cool
Tip
Most parts of mustard
greens are edible; the
leaves, the seeds, and even
the stems

78 Fish Ball Soup
Soup

KHMER FISH BALL SOUP

INGREDIENTS (SERV ES 6) DIRECTIONS

FISH BALL »» 500g ground fish meat 1. In a large bowl, mix ground fish with minced garlic
»» 2 cloves garlic, minced and seasonings, until well blended. Dip your hands
SOUP »» 2 tablespoons fish in water to prevent sticking
2. Take some marinated ground fish, and roll into
sauce small balls. (Remove any visible fish bones)
»» 1 teaspoon sugar 3. Place on a tray in the fridge
»» 1 teaspoon chicken 4. Boil water in a soup pot, then add prepared chilled
fish balls
powder 5. Add all seasonings to the soup, then stir well
»» ½ teaspoon salt 6. Simmer for 4 - 5 minutes, or until the fish balls have
»» ¼ teaspoon pepper cooked through
»» 600g Khmer curly 7. While soup is simmering, fry the minced garlic in a
frying pan until crispy
cabbage 8. Once garlic is cooked, take out, and drain in a sieve,
»» 2 spring onions, finely or on a paper towel
9. Add prepared Khmer curly cabbage, and cook for
chopped around 1 - 1 ½ minutes only
»» 6 cloves garlic, minced 10. Turn off the heat, then serve with toppings of
»» 2 ½ liters water spring onion and crispy fried minced garlic
»» 2 tablespoons fish

sauce
»» 2 tablespoons sugar
»» 3 teaspoons chicken

powder
»» ½ teaspoon salt
»» ¼ teaspoon pepper

Cool
Tip
Indian winter melon have a
white coating with a rough
texture. South East Asian
varieties have a smooth
waxy texture

80 spiced sour soup
Soup
SPICED SOUR SOUP WITH PORK RIB
& MORNING GLORY

INGREDIENTS (SER VES 4) DIRECTIONS

»» 400g pork rib, cut small 1. Soak dried chillies in cold water for 5 minutes
»» 80g Khmer spices 2. When soft, remove seeds and storks of chilies
»» 600g morning glory, 3. Blend soaked chilies with Khmer spices and 125ml
coconut milk in a blender
sliced 4. Place fresh tamarind in a bowl with 1 cup boiling
»» 500ml coconut milk water, and leave to soak
»» 40g fresh tamarind 5. Heat oil in a cooking pot, and add the blended
»» 15g dried chili spice mixture. Fry for 2 minutes
»» 1 teaspoon salt 6. Add cut pork rib, and fry until browned
»» 2 tablespoons fish 7. Add the coconut milk, water and all seasonings
8. Boil and cook until meat is tender
sauce 9. Strain soaked tamarind in a sieve, and push as much
»» 1 ½ teaspoons chicken fruit through as possible
10. Add to the soup, discarding the seeds. (Season to
powder taste)
»» 1 teaspoon sugar 11. Finish by adding sliced morning glory, stir until
»» 4 ½ cups water wilted, then turn off heat and serve
»» 2 tablespoons cooking

oil

Nutritional
value per 100 g

Morning Glory
Sodium - 113 mg
Potassium - 113 mg
Total Carbohydrate - 3.1 g

82 tom yum soup
Soup
CHICKEN & SHRIMP TOM YUM SOUP

INGREDIENTS (SER VES 6) DIRECTIONS

»» ½ chicken, diced 1. Boil water in cooking pot
»» 400g shrimp, peeled 2. Prepare all vegetables & meat as per ingredients
3. Add lemongrass, lime leaves, garlic and galangal
(optional) to boiling water, and boil for 1 minute
»» 300g oyster 4. Add diced chicken, and cook for around 4 minutes
5. Add onions and mushrooms, and cook for 4
mushrooms, picked into minutes
small pieces 6. Add red tomatoes and cook until soft
»» 100g round straw 7. Add tom yum paste and all seasonings, then stir
mushrooms, cut in ½ 8. Cook soup for a further 2 minutes and finish with
»» 300g red tomatoes, diced lime juice to taste
»» 1 onion, diced 9. Top with herbs, then serve
»» 4 lemongrass, crushed
»» 50g galangal, peeled &
sliced
»» 3 lime leaves
»» 5 cloves garlic, sliced
»» 25g coriander, picked
»» 25g Thai basil leaves,
picked
»» 2 packets tom yum
paste
»» 6 limes, juiced
»» 2 teaspoons sugar
»» 4 tablespoons fish
sauce
»» 1 tablespoon salt
»» 3 teaspoons chicken
powder

Cool
Tip

Lemongrass
Lemongrass contains
99 calories per 100 g, but
contains no cholesterol

84 Wonton Soup 85
Soup

WONTON SOUP DIRECTIONS

INGREDIENTS (SERVES 6) WONTON FILLING 1. Begin by dicing pork, then grind in meat grinder
»» 500g pork shoulder, 2. Add all listed seasonings, garlic and ginger, and mix well. Set aside
»» 300g bok choy, »» 1 tablespoon fish sauce 3. Prepare vegetables per as ingredients
quartered »» 2 teaspoons sugar ground 4. Boil water in cooking pot
»» ½ teaspoon pepper »» 2 cloves garlic, minced 5. Add cabbage, and boil for 4 minutes
»» 500g white cabbage, »» 2 teaspoons chicken »» 10g ginger, sliced 6. Begin to make wontons
roughly chopped »» 1 teaspoon fish sauce 7. Follow simple steps below
powder »» 1 teaspoon chicken 8. Boil separate small pot of water for wontons
»» 2 spring onions, finely »» 1 teaspoon salt 9. Boil wontons for 3 - 4 minutes, then place into serving bowl
chopped »» 2 ½ liters water powder 10. In a separate frying pan, fry minced garlic until brown and crispy
»» ½ teaspoon pepper 11. Once garlic is cooked, take out, and drain in a sieve, or on a paper towel
»» 6 cloves garlic, minced »» 1 teaspoon sugar 12. Add all seasonings & bok choy to the cabbage soup, and boil for 1 minute
»» 1 pack wonton skins »» ½ teaspoon salt 13. Add soup to wontons, and serve with spring onions and fried crispy garlic

1 23

TAKE ONE WONTON SKIN, WET FOLD IT IN HALF TO MAKE A BRING BOTH EDGES IN AND PINCH
ALL FOUR EDGES WITH WATER, TRIANGLE, AND PINCH THE TOPS TOGETHER TO FORM A SEAL
ADD ABOUT ONE TEASPOON MEAT
TOGETHER
MIXTURE
5
4

AFTER YOU PINCH THE SIDES, IT THIS IS HOW THE FINISHED
SHOULD LOOK LIKE THIS PRODUCT SHOULD LOOK LIKE

86 s o u r d r i e d f i s h s o u p
Soup
K H M E R S OU R D RI E D FI S H S O UP W I T H
BOILED DUCK EGGS

INGREDIENTS (SER VES 4) DIRECTIONS

»» 4 duck eggs, hard boiled 1. Preheat oven to 200°c
»» 4 green tomatoes, thinly 2. Roast dried fish on baking tray, until browned and
soft (turning halfway), then leave to cool
sliced 3. Boil water in cooking pot
»» 400g dried fish 4. Add lemongrass, lime leaves, sliced garlic and
»» 3 shallots, thinly sliced
»» 2 cloves garlic. thinly shallots to boiling water, and cook for 3 - 4
minutes
sliced 5. Add all seasonings, then reduce heat to
»» 2 spring onions, thinly simmer
6. Prepare vegetables as per ingredients
sliced 7. Boil duck eggs in separate saucepan for 7
»» 1 lemongrass, bruised minutes, then leave to cool
»» 2 lime leaves 8. Debone dried fish, pick into bite sized pieces, then
»» 6 limes, juiced place in a serving bowl
»» 1 handful Thai basil, 9. Peel hard-boiled duck eggs, and cut into 4 or 6
10. Add duck eggs and green tomatoes to fish bowl
picked 11. Add lime juice to soup, then taste. Adjusting
»» 1 handful sawtooth seasoning if required
12. Pour hot soup on top of fish bowl
coriander, sliced 13. Top with spring onions and herbs, then serve
»» 3 tablespoons chicken

powder
»» ½ teaspoon salt
»» 2 teaspoon sugar
»» 4 tablespoons fish

sauce
»» 2 liters water

Variations
Instead of using green
unripe tomatoes, red ripe
tomatoes can also be used

88 somlor br ar haer 89
Soup

SOMLOR BRAR HAER
(KHMER FISH SOUP)

INGREDIENTS (SER VES 6) DIRECTIONS

»» 1 ½ kg snake-head 1. Boil 2 liters water
murrel fish 2. Add the fish and poach for about 10 minutes
3. Prepare vegetables as per ingredients
»» 300g taro, peeled & diced 4. When fish is cooked (check temperature), remove
»» 200g pumpkin, peeled & from pot, and leave to cool. Keeping the stock
5. When cool, debone and set aside
diced 6. Add Khmer spices and lime leaves to the stock
»» 200g oyster 7. Add diced taro and pumpkin, cook for 7 minutes
8. Add zucchini and mushrooms, cook for 2 minutes
mushrooms, picked into 9. Add bas leaves and all seasonings
small pieces 10. Add fish meat, then stir
»» 1 small bunch bas leaves,
picked
»» 200g Khmer zucchini,
diced
»» 15g Khmer spices
»» 4 lime leaves
»» 1 teaspoon salt
»» 2 teaspoons chicken
powder
»» 1 tablespoon fish sauce
»» 1 ½ tablespoons sugar

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90 Hot & Sour Soup 91
Soup
VIETNAMESE HOT & SOUR SOUP WITH FISH

INGREDIENTS (SER VES 6) DIRECTIONS

»» 1 ½ kg snakehead murrel 1. Boil water in cooking pot
fish, cut into darnes 2. Prepare all vegetables & fish as per ingredients
3. Add ripe tamarind to a small separate bowl with 2
»» 1 pineapple, peeled & cups of boiling water, and leave to soak
sliced 4. Add garlic & prepared fish, and cook for around 2
minutes
»» 1 winter melon, peeled 5. Add winter melon & lotus root, then stir
and cut into batons 6. Simmer for 1 minute, then add pineapple
7. Cook until winter melon is soft, whilst stirring
»» 400g red tomatoes occasionally
»» 200g large lotus root, 8. Sift tamarind seeds in a separate bowl to make sauce,
pushing the pulp through the sieve
sliced 9. Add all seasonings & tamarind juice to the soup, then
»» 100g ripe tamarind taste. Adjust seasoning if required
»» 2 cloves garlic, sliced 10. Add tomatoes, and stir
»» 1 handful rice paddy 11. Simmer until tomatoes are soft. Approx. 2- 3
minutes
herb, sliced 12. In a separate frying pan, fry minced garlic until
»» 1 handful sawtooth brown and crispy
13. Once garlic is cooked, take out, and drain in a sieve,
coriander, sliced or on a paper towel
»» 3 teaspoons chicken 14. Finish the soup by serving in a bowl and topping
with herbs and crispy fried garlic
powder
»» ½ teaspoon salt
»» 2 tablespoons sugar
»» 4 tablespoons fish

sauce
»» 6 cloves garlic, minced

(for deep frying)
»» 2 liters water

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Rice & Noodles

Rice is the most important food grown in
Cambodia. Cambodia exported over 500,000 tons

of rice in 2015. Most farmers here grow rice.
Noodles are also a large part of our traditional

diet. Cambodians usually eat noodles for
breakfast, as well as some other meals. These
types of food can be cooked in an abundant
variety of ways. This section will reveal some of
the rice and noodle recipes that we can cook.

94 Fried Rice 95
Rice & Noodle

FRIED RICE WITH SHRIMP

INGREDIENTS (SERVES 6)

»» 300g shrimp »» 2 eggs, beaten
»» 6 cups white rice »» 2 cloves garlic, minced
»» 150g carrot, diced »» 1 ½ tablespoons sugar
»» 50g long beans, diced »» 1 teaspoon salt
»» ½ green pepper. diced »» 1 teaspoon pepper
»» ½ red pepper, diced »» 1 tablespoon chicken
»» 1 can sweetcorn
»» 2 spring onions, powder
»» 1 tablespoon chili sauce
chopped »» 2 tablespoons cooking oil

DIRECTIONS

1. Cook rice in rice cooker, and leave to cool Science
2. Once cooked, begin to break-up by hand Tip
3. Prepare vegetables as per ingredients If you place an egg inside
4. Prepare shrimp by peeling, and roughly chopping vinegar, and keep it
5. Blanch carrots, peppers & long beans together overnight, the shell will have
6. Heat ½ oil in wok disappeared and the egg
7. Add ½ minced garlic, and stir fry until browned turns translucent
8. Add shrimp, and stir fry until cooked through
9. Remove shrimp onto separate dish, and set aside
10. Prepare seasonings by mixing in a small bowl
11. Heat remaining oil, and add remaining garlic
12. When garlic has browned, add carrot, peppers, long
beans and onion, and stir fry for around 2 - 3
minutes, or until carrots are soft
13. Add cooked shrimp, sweetcorn, cooked rice and
beaten eggs, stir fry for 4 - 5 minutes
14. If rice does not fit into wok, remove half the vegetables,
and complete steps 11 - 13 again
15. Add all seasonings, then stir
16. Top with spring onions, and serve

96 Fried Shor t Noodles 97
Rice & Noodle
STIR FRIED KHMER SHORT NOODLES

INGREDIENTS (SERVES 4)

»» 450g Khmer short »» 3 teaspoons chili sauce
»» 2 teaspoons sweet soy
noodles (lort) sauce
»» 100g bean sprouts
»» 75g chive flower, cut »» 1 ½ teaspoons fish sauce
into 2cm pieces »» 1 ½ teaspoons chicken
»» 150g Chinese broccoli, powder
washed, peeled and »» 2 teaspoons palm sugar
sliced »» 1 tablespoon water
»» 2 tablespoons cooking oil
»» 4 eggs, beaten
»» 4 cloves garlic, minced

DIRECTIONS

1. Prepare the cooking sauce by mixing all seasonings and Nutritional
water in a small bowl, then set aside value per 100 g
2. Prepare all vegetables as per ingredients
3. Heat oil in wok, add minced garlic, stir fry until Chive Flower
browned Vitamin A - 87%
4. Add Chinese broccoli and fry for 1 minute Iron - 8%
5. Add the noodles, and stir fry for 1 minute Vitamin B - 120%
6. Add chives and bean sprouts, stir fry for 1 - 2 minutes,
until the vegetables are soft
7. Add prepared sauce mixture, then stir
8. Add beaten eggs, and stir whilst cooking
9. Once eggs appear cooked, turn gas off and serve

98 Pasta Bolognaise 9999
Rice & Noodle

PASTA BOLOGNAISE

INGREDIENTS (SERVES 4)

»» 300g beef loin, ground »» 2 cups beef stock
»» 400g red tomatoes, »» 2 tablespoons olive oil
»» ½ teaspoon salt
diced »» ½ teaspoon pepper
»» 1 small carrot, diced »» 400g spaghetti, tagliatelle,
»» 1 onion, diced
»» 4 cloves garlic, minced penne or other pasta
»» 1 tablespoon tomato »» 2 liters water (for pasta)
»» 1 tablespoon salt
paste »» 1 tablespoon olive oil
»» 1 teaspoon fresh

oregano

DIRECTIONS Pasta
Health Tip
1. Dice beef and grind in meat grinder Whole-grain pastas are
2. Prepare vegetables as per ingredients a much healthier option.
3. Heat ½ oil in pan. Add ground beef, season with a pinch They are made from whole
of salt & pepper, then stir until browned wheat, brown rice or buck-
4. Remove the beef and drain fat, then set aside wheat, sometimes even
5. Heat remaining oil in pan, and add onion & garlic, cook quinoa, spelt, farro or
for 2 minutes kamut
6. Add diced carrots, fry for 2 minutes
7. Add tomato, and cook for 2 minutes while stirring
8. Add 2 cups beef stock, and stir
9. Add tomato paste, oregano, and seasonings, then
simmer for about 20 minutes. (at this point, you can
place everything in the slow cooker and cook on high
for 2 hours or low for 4 hours)
10. To prepare the pasta, boil water in a cooking pot
11. Add salt, oil & spaghetti, follow the package directions
for cooking times
12. When cooked, drain the serve with bolognaise